1 c. sifted flour
1/4 tsp. salt
1/2 c. reg. butter
1/2 c. sifted confectioners sugar
2 eggs, separated
2 tsp. grated lemon rind
1/2 c. sugar
1/2 c. chopped pecans

Sift together flour and salt; set aside. Cream together butter and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in egg yolks. Stir dry ingredients into creamed mixture, mixing well with spoon. Stir in grated lemon rind. Spread mixture over bottom of greased 8 inch square baking pan. Bake at 350 degrees for 10 minutes or until lightly browned. Remove and cool on rack. Turn oven up to 400 degrees.

Beat egg whites at high speed until stiff, moist peaks form. Gradually beat in sugar. Fold in chopped pecans. Spread meringue evenly over baked layer. Bake in 400 degree oven for 5 to 7 minutes or until meringue is lightly browned. Cool slightly in pan on rack. Cut into 2 inch squares. Cool completely. Makes 16.